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To cook the quinoa, rinse it well in a strainer with cold running water for a minute, then place in a saucepan with 3 cups water and a pinch of salt, and bring to a boil. Cover with a lid, reduce to a simmer over medium low heat, and cook for 15 minutes until the water is absorbed. Fluff the quinoa with a fork or spatula, and let it cool for about 5 minutes.
Add the scallion, garlic, parmesan cheese, parsley, oregano, and panko bread crumbs, ½ tsp of salt, and ½ tsp black pepper to the quinoa, and toss to combine. Then add the beaten eggs, and stir until the quinoa is moistened.
Using a ¼ cup measuring cup, pack the quinoa mixture very firmly into the cup, then tap the cup on a flat surface to get the quinoa cake to release. Repeat with the remaining quinoa mixture.
In a large nonstick skillet, heat enough olive oil to coat the bottom of the pan over medium heat, then fry the quinoa cakes for 5 minutes on each side, until golden brown. Remove the quinoa cakes to a paper towel to drain. Serve immediately, and enjoy!